Pages

Monday, January 28, 2013

Eggplant Parmesan Lasagna ~ Gluten Free

For more recipes and tidbits please join me on myFacebook Gluten Free Page:https://www.facebook.com/SharingGlutenFreeRecipes

Link to my video on how to make your own Gluten Free Breadcrumbs: http://youtu.be/bghOvqp9PaY

Eggplant Parmesan Lasagna ~ Gluten Free:

Sauce:

8 Hot Sausages that are Gluten Free ( You can use Sweet or half Hot and half Sweet Sausages)Remove the Sausage from the casing

In a Large Pot Brown and cook:Add a little bit of Extra Virgin Olive OilSausage Meat1 Medium Onion ChoppedWhen almost done add desired amount of Garlic and cook for 2 minutesDrain the fat

Put the Pan on high heatDeglaze the pan with1 cup of Red Wine (Use real wine not Cooking wine that you can get in the condiment section,, its so salty)Cook off the wine(Wine is optional,, it add a great flavor to the sauce)

Check the Sauce to see if you need to re-adjust the seasonings and also check if the sauce is to thick add some water or if its to thin add some Tomato Paste

Prepare the Eggplants

If desired partially peel the EggplantsSlice into 1/4" slicesPut the Eggplant slices into a large Colander and sprinkle with Salt. Making sure each piece has been salted.Let sit for one hour.. this helps the Eggplant sweat and removes the bitterness.After an hour thoroughly rinse the eggplant slices and place on Kitchen Towels to Dry.Also place a Kitchen towel on the top of the Egg Plant slices to dry.

You will need 5-6 Eggs.

Whisk the eggs in a bowl

Place Gluten-Free breadcrumbs in a second bowl seasoned with Garlic and Onion Powder. (If you are not Gluten-free user regular Breadcrumbs)

Pre-heat oven to 450*

Brush 2-3 Cookie Sheets with Extra Virgin Olive Oil

Dip each eggplant slice in the egg then into the BreadcrumbsPlace on the Cookie Sheets

Bake for 10 minutes.Spray with an Olive Oil Spray and turn over and continue to bake 10 more minutes or until Golden Brown.

Remove the Breaded Eggplant slices from the cookie sheets and place on a wire wrack.

Cheese Filling:(I have seen recipes where people double the amount of Ricotta, I find the amount in the recipe just right,but if you prefer more go ahead and add it)1- 15 oz Ricotta½ Cup 4 Blend Pizza Cheese (Or Mozzarella)1 EggBasil and Parsley to taste

Mix with a fork or Spoon.

Turn oven to 400*Spread a generous amount of sauce on the bottom of a Large Baking PanArrange 1/3 of the Eggplant Slices single LayerSpread with ½ the Ricotta MixTop with more sauceSprinkle with Parmesan CheeseRepeat layering ending with the SauceCover with FoilPlace the Pan on a Cookie Sheet in case it spills over the edge